Easiest Way to Prepare Thomas Keller Hazelnut Oatmeal Chocolate Chip Cookies

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, hazelnut oatmeal chocolate chip cookies. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Hazelnut Oatmeal Chocolate Chip Cookies is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Hazelnut Oatmeal Chocolate Chip Cookies is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have hazelnut oatmeal chocolate chip cookies using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Hazelnut Oatmeal Chocolate Chip Cookies:

1. Make ready hazelnuts
2. Take rolled oats
3. Take spelt flour
4. Make ready coconut sugar
5. Take chocolate chips
6. Get baking soda
7. Prepare salt
8. Prepare coconut oil, melted
9. Prepare maple syrup
10. Prepare mylk
11. Prepare vanilla extract

Instructions to make Hazelnut Oatmeal Chocolate Chip Cookies:

1. Preheat the oven to 350F/180C and line a baking sheet with parchment paper.
2. Place the hazelnuts on the baking sheet and roast for about 8 minutes, or until fragrant. Let them cool slightly before grinding into a coarse meal.
3. In a large bowl, combine the ground hazelnuts, oats, flour, coconut sugar, chocolate chips, baking soda, and salt.
4. In a smaller bowl, mix the coconut oil, maple syrup, mylk, and vanilla. Whisk it well with a fork until it turns into a lighter, more viscous liquid. This shouldn't take more than half a minute.
5. Add the coconut oil mixture to the dry ingredients and stir until everything is incorporated. I used my hands to make sure it was well mixed. You might have some issues with chocolate chips not wanting to stay in the dough, but just stick them into the cookies once they're on the baking sheet.
6. Use a spoon or ice cream scoop (mine was a #3 size) to drop even amounts of cookie dough onto the prepared baking sheet. Flatten them slightly with your hands.
7. Bake in the preheated oven for 8-10 minutes, or until golden in colour. Cool on the sheet for ten minutes before removing and cooling fully on a rack. Store in a sealed container for up to five days, if they last that long.

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